AU755626B2 - Sweetness improving agents and foods with the use thereof - Google Patents
Sweetness improving agents and foods with the use thereof Download PDFInfo
- Publication number
- AU755626B2 AU755626B2 AU37318/99A AU3731899A AU755626B2 AU 755626 B2 AU755626 B2 AU 755626B2 AU 37318/99 A AU37318/99 A AU 37318/99A AU 3731899 A AU3731899 A AU 3731899A AU 755626 B2 AU755626 B2 AU 755626B2
- Authority
- AU
- Australia
- Prior art keywords
- sweetness
- sharpness
- intensity
- yeast extract
- sodium
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
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- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical class C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- RUTXIHLAWFEWGM-UHFFFAOYSA-H iron(3+) sulfate Chemical compound [Fe+3].[Fe+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O RUTXIHLAWFEWGM-UHFFFAOYSA-H 0.000 description 1
- 229910000360 iron(III) sulfate Inorganic materials 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 239000011565 manganese chloride Substances 0.000 description 1
- 235000002867 manganese chloride Nutrition 0.000 description 1
- 229940099607 manganese chloride Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229940116257 pepper extract Drugs 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 230000028043 self proteolysis Effects 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 description 1
- 229960001763 zinc sulfate Drugs 0.000 description 1
- 229910000368 zinc sulfate Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
- A23L33/145—Extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
- A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
- Motorcycle And Bicycle Frame (AREA)
Description
SWEETNESS IMPROVING AGENT AND FOODS CONTAINING THE SAME BACKGROUND OF THE INVENTION FIELD OF THE INVENTION The present invention relates to a sweetness improving agent which improves sweetness properties, particularly aftertaste properties, and foods containing the same.
DESCRIPTION OF RELATED ART Recently, in the field of sweeteners, low caloric or non-caloric sweeteners have made a rapid spread in place of sucrose, which is high calorific, thanks to a health oriented mind. For example, aspartame, one of low calorific sweeteners is characterized by having no bitter taste nor astringent taste or stimulating taste but having refreshing sweetness. However, it is defective in that it lacks sufficient thickness as a sweetening substance and it retains sweetness in its aftertaste. Other low calorific and non-calorific sweeteners also have defects in that they have insufficient sweetness, generation of foreign sweetness, or dull sweetness. Food containing the low calorific or non-calorific sweeteners has been increasingly felt to have similar defects such as insufficient sweetness, generation of foreign sweetness, or dull sweetness.
Regarding improvement of the sweetness properties of sweeteners, there have hitherto been made various proposals. For example, there have been reported the method in which a sugar derivative is used in combination (Japanese Patent Application Laid-open No. Sho 60-149358, Japanese Patent Application Laid-open No.
Sho 63-12263, and Japanese Patent Application Laid-open No. Hei 1-300871), the method in which sodium chloride is added (Japanese Patent Application Laid-open No.
Sho 61-212257 and Japanese Patent Application Laid-open No. Hei 4-237473), the method in which pepper extract is added (Japanese Patent Application Laid-open No.
Sho 64-63356), the method in which honey flavor or coconut flavor is added (Japanese Patent Application Laid-open No.Hei 4-222575), the method in which a hesperidin derivative is added (Japanese Patent Application Laid-open No. Hei 8-256725), etc.
and the sweetness properties of food have been improved in a similar manner.
However, the improvement in sweetness properties of low caloric or noncaloric sweeteners to provide satisfaction which equal to that of sucrose still remains insufficient and in many cases ingredients which are used in combination or added have the problem that they require the same degree of mass as those of the sweeteners.
Further, the taste (sweetness) which remains as an aftertaste tends to give adverse influences on the total taste of the food so that improvement in swift vanishing of an aftertaste has been desired.
SUMMARY OF THE INVENTION As a result of intensive investigation by the present inventors with view to solving the problems, it has now been found that a yeast extract, particularly a yeast extract containing sodium 5'-inosinate and/or sodium 5'-adenylate; and sodium guanylate, sodium 5'-uridylate, and sodium cytidylate, each in an amount of 1 to 3 based on the weight of the yeast extract, and 1 to 20% of sodium glutamate based on the weight of the yeast extract, improves sweetness properties, particularly after taste properties. The present invention has been completed based on this discovery.
According to the invention, there is provided a method of improving the intensity and sharpness of the sweetness properties of food, comprising adding to the food a sweetness improving agent including, as an active ingredient, a yeast extract containing from 1 to 15 wt%, based on the weight of the yeast extract, of a compound selected from sodium 5'-inosianate, sodium 5'-adenylate, sodium 5'-guanylate, sodium sodium 5'-cytidylate, or a combination thereof; the sweetness improving agent also o0 including from 1 to 20 wt%, based on the weight of the yeast extract, of sodium glutamate.
Hereinafter, the present invention will be described in greater detail.
In the present invention, the yeast for use in the yeast extract includes yeasts used as food or as an food additive, for example, baker's yeasts, brewer's yeasts, Torula yeasts, etc.
The yeast extract, which is an effective ingredient used in the present invention is a yeast extract obtained by, for example, 1) a method in which a yeast is extracted with warm or hot water ofpH 5 to 12, 2) a method in which a yeast is extracted by addition of a proteolytic enzyme, a cell wall degrading enzyme, etc., 3) a method in which a yeast is extracted with an enzyme in the yeast by autolysis, 4) a method in which two or more of the above-described methods are used in combination, or 5) a method in which a nuclease, an AMP deaminase, etc. are acted on the resultant yeast extract.
Among the yeast extracts, the yeast extract which is obtained by extracting a yeast with warm or hot water and subsequently acting a nuclease, an AMP deaminase and S 25 contains 1 to 15% each of sodium 5-inosinate, sodium 5-guanylate, sodium and sodium cytidylate, and 1 to 20% of sodium glutamate, based on the weight of the yeast extract, is particularly preferred and exhibits great effect of improvement in sweetness properties such as sweetness enhancement and sharpness of sweetness.
[R:\LIBXX]3606.doc:ael The sweetness improving agent of the present invention is added to a sweetener in an amount of 0.0001 to 10 wt%, preferably 0.001 to 10 wt%, and more preferably 0.001 to 1 wt%, based on the sweetener. The amount of sweetness improving agent to be added to foods is fundamentally based on the sweetness of the food in a state where no sweetness improving agent is contained and varies from food to food depending on the degree and quality of sweetness required for the respective foods. However, generally a value of 0.0001 to 10 wt% is selected based on the targeted food.
The sweetener includes natural sugar sweeteners such as sugar glucose and sucrose, fructose, maltose, xylose, lactose, sorbose, honey, and maple sugar, sugar alcohols such as sorbit, sorbitol, mannit, mannitol, maltit, maltitol, xylit, xylitol, and ligacin, and other sweeteners such as saccharine, aspartame, glycyrrhizin, stevioside, and thaumatin.
The foods containing the sweetener of the present invention include various foods such as Japanese unbaked cakes [bean jam, kintsuba (jelly cake with bean jam inside), manju (steamed bean jam bun), daifukumochi (rice cake with bean jam inside), kibidango (millet dumpling), ohagi (rice ball covered with bean jam), kashiwamochi (rice cake with bean jam inside wrapped with oak leaf), sakuramochi (rice cake wrapped with a cherry blossom leaf), monaka (bean jam in baked rice wrapping), yokan (bean jam contained jelly cake), uiro (glutinous rice jelly), etc], confectionarys with sugar/syrup anmitsu (bean jam and honey), mitsumame (bean with honey), warabimochi (bracken-starch dumpling etc], sweetened soup [shiruko (bean paste soup with rice cake), etc], baked confectionarys (pie, biscuit, cookie, cake, hotcake, pudding, etc.), steamed cakes (steamed sponge cake, etc.), candies (starch jelly, konpeito (confetti), caramel, gummy etc.), gum, chocolate, fried cakes [karinto (fried stick covered with sugar syrup), doughnut, etc.], cold confectionarys (ice cream, jelly, etc.), confectionary preserved in sugar/syrup (fruit preserved in syrup etc.), syrup, jam, sweetened condensed milk (condensed milk), cream, yogurt, beverages juice, carbonated beverage, cooling beverage, etc).
EXAMPLES
Hereafter, the present invention will be explained in more detail by examples.
In the examples, evaluation was performed in accordance with the method described below.
That is, organoleptic evaluation by a panel consisting of 12 panelists was performed on various sweetener solutions and such solutions containing the sweetness improving agent of the present invention as well as various foods and such foods containing the sweetness improving agent of the present invention.
The results of evaluation were rated by the following criteria. That is, regarding the intensity of sweetness, symbol indicates 2 folds or more in sugar content (hereafter the same), indicates 1.5 folds or more, indicates less than folds to 1.2 folds or more, indicates less than 1.2 folds to 0.8 fold or more, and indicates 0.8 fold or less; regarding sharpness of sweetness, symbol indicates 1/2 fold or less in lasting time of sweetness (hereafter the same), indicates more than 1/2 fold and no more than 1/1.5 fold, indicates above 1/1.5 fold and no more than 1/1.2 fold, indicates above 1/1.2 fold and no more than 1/0.8 fold, and indicates 1/0.8 fold or more; and regarding general evaluation including preferences such as intensity of sweetness and sharpness of sweetness, symbol indicates extremely good, indicates good, indicates fairly good, indicates no change, and indicates poor.
Example 1 A 10% aqueous solution of fine quality white sugar (manufactured by Mitsui Seito) and a solution of the same composition as this solution except that 0.01 wt% of a yeast extract (Aromild, manufactured by Kohjin, Co., Ltd., containing 10.9% of sodium 10.9% of sodium 5'-guanylate, 10.5% of sodium 5'-uridylate, 8.8% of sodium 5'-cytidylate, and 5.0% of sodium glutamate) based on the fine quality white sugar was added thereto and dissolved were prepared, which solutions were then evaluated on the intensity of sweetness, sharpness of sweetness, etc. Table 1 shows the results of evaluation.
As a result, the solution containing the yeast extract was observed to be significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties.
Table 1 Organoleptic Evaluation (Number of panelist) Intensity of sweetness 9 2 1 0 0 Sharpness of sweetness 6 3 1 1 1 General evaluation 9 1 1 1 0 Example 2 A solution of BRIX 70% millet jelly (manufactured by Sudo Jam) and a solution having the same composition as the solution except that 0.01 wt% based on the millet jelly of the yeast extract described in Example 1 was added thereto and dissolved were prepared, which solutions were then evaluated on the intensity of 6 sweetness, sharpness of sweetness, etc. Table 2 shows the results of evaluation.
As a result, the solution containing the yeast extract was observed to be significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties.
Table 2 Organoleptic Evaluation (Number of panelist) Intensity of sweetness 11 1 0 0 0 Sharpness of sweetness 7 2 1 1 1 General evaluation 8 2 0 2 0 Example 3 An aqueous solution of 3.0% aspartame (Palsweet, manufactured by Ajinomoto Co., Inc.) and a solution having the same composition as the solution except that 0.01 wt% based on the aspartame of the yeast extract described in Example 1 was added thereto and dissolved were prepared, which solutions were then evaluated on the intensity of sweetness, sharpness of sweetness, etc. Table 3 shows the results of evaluation.
As a result, the solution containing the yeast extract was observed to be significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties.
Table 3 Organoleptic Evaluation (Number of panelist) 4 1 1 4 1 2 5 0 2 Intensity of sweetness Sharpness of sweetness General evaluation Example 4 An aqueous solution of 0.2% stevia (Marumilon 50, manufactured by Maruzen Pharmaceutical) and a solution having the same composition as the solution except that 0.01 wt% based on the stevia of the yeast extract described in Example 1 was added thereto and dissolved were prepared, which solutions were then evaluated on the intensity of sweetness, sharpness of sweetness, etc. Table 4 shows the results of evaluation.
As a result, the solution containing the yeast extract was observed to be significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties.
Table 4 Organoleptic Evaluation (Number of panelist) 2 3 1 3 2 1 3 1 2 Intensity of sweetness Sharpness of sweetness General evaluation Example An aqueous solution of 10% erythritol (manufactured by Mitsubishi Chemical 8 Corp.) and a solution having the same composition as the solution except that 0.01 wt% based on the erythritol of the yeast extract described in Example 1 was added thereto and dissolved were prepared, which solutions were then evaluated on the intensity of sweetness, sharpness of sweetness, etc. Table 5 shows the results of evaluation.
As a result, the solution containing the yeast extract was observed to be significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties.
Table Organoleptic Evaluation (Number of panelist) Intensity of sweetness 4 4 3 0 1 Sharpness of sweetness 5 3 3 1 0 General evaluation 5 4 2 1 0 Example 6 An aqueous solution of 10% xylitol (Xylit, manufactured by Towa Chemical Industry) and a solution having the same composition as the solution except that 0.01 wt% based on the xylitol of the yeast extract described in Example 1 was added thereto and dissolved were prepared, which solutions were then evaluated on the intensity of sweetness, sharpness of sweetness, etc. Table 6 shows the results of evaluation.
As a result, the solution containing the yeast extract was observed to be significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties.
9 Table 6 Intensity of sweetness Sharpness of sweetness General evaluation 3 3 4 Organoleptic Evaluation (Number of panelist) 4 4 0 3 5 1 3 3 1 Example 7 An aqueous solution of 0.1 glycyrrhizin (Glycymine, manufactured by Maruzen Pharmaceutical) and a solution having the same composition as the solution except that 0.01 wt% based on the glycyrrhizin of the yeast extract described in Example 1 was added thereto and dissolved were prepared, which solutions were then evaluated on the intensity of sweetness, sharpness of sweetness, etc. Table 7 shows the results of evaluation.
As a result, the solution containing the yeast extract was observed to be significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties.
Table 7 Organoleptic Evaluation (Number of panelist) 4 3 0 3 3 1 3 2 1 Intensity of sweetness Sharpness of sweetness General evaluation Example 8 An aqueous solution of 10% fine quality white sugar as described in Example 1 and a solution having the same composition as the solution except that 0.005 wt% based on the fine quality white sugar of the yeast extract described in Example 1 was added thereto and dissolved were prepared, which solutions were then evaluated on the intensity of sweetness, sharpness of sweetness, etc. Table 8 shows the results of evaluation.
As a result, the solution containing the yeast extract was observed to be significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties.
Table 8 Organoleptic Evaluation (Number of panelist) Intensity of sweetness 8 2 2 0 0 Sharpness of sweetness 7 3 1 1 0 General evaluation 7 3 1 1 0 Example 9 An aqueous solution of 10% fine quality white sugar as described in Example 1 and a solution having the same composition as the solution except that 0.2 wt% based on the fine quality white sugar of a yeast extract (Gistex Powder AGGL LS, manufactured by Gistbrokardis, containing 0% of sodium 5'-inosinate, 0% of sodium 0% of sodium 5'-uridylate, 0% of sodium 5'-ctidylate, and 4.5% of sodium glutamate) was added thereto and dissolved were prepared, which solutions were then evaluated on the intensity of sweetness, sharpness of sweetness, etc. Table 9 shows the results of evaluation.
As a result, the solution containing the yeast extract was observed to be 11 significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties.
Table 9 Organoleptic Evaluation (Number of panelist) 2 3 3 4 4 0 4 1 3 Intensity of sweetness Sharpness of sweetness General evaluation Example A solution of the millet jelly described in Example 2 and a solution having the same composition as the solution except that 0.05 wt% based on the millet jelly of the yeast extract described in Example 9 was added thereto and dissolved were prepared, which solutions were then evaluated on the intensity of sweetness, sharpness of sweetness, etc. Table 10 shows the results of evaluation.
As a result, the solution containing the yeast extract was observed to be significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties.
Table Organoleptic Evaluation (Number of panelist) 5 2 2 5 2 1 3 3 1 Intensity of sweetness Sharpness of sweetness General evaluation Example 11 An aqueous solution of 3.0% aspartame as described in Example 3 and a solution having the same composition as the solution except that 0.005 wt% based on the aspartame of a yeast extract (the yeast extract prepared according to the method described below, containing 11.1% of sodium 5'-adenylate, 10.8% of sodium guanylate, 9.0% of sodium 5'-uridylate, 8.7% of sodium 5'-citidylate, and 5.3% of sodium glutamate) were prepared, which solutions were then evaluated on the intensity of sweetness, sharpness of sweetness, etc. Table 11 shows the results of evaluation. As a result, the solution containing the yeast extract was observed to be significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties.
Preparation method for a yeast extract In a 30 liter-jar fermenter was charged with a 15 liters of the medium described below, which was inoculated with a 1 liter of a pre-incubated liquid medium of Candida utilis and incubated at 30°C for 24 hours with aeration to obtain yeast cells. The medium used was an aqueous solution containing 5 wt% of glucose, 0.2 wt% of ammonium phosphate, 0.2 wt% of ammonium sulfate, 0.1 wt% of magnesium sulfate, 0.17 wt% of potassium chloride, 5 ppm of ferric sulfate, 9 ppm of zinc sulfate, and 4 ppm of manganese chloride, adjusted with ammonia to pH After completion of the incubation, yeast cells were collected by a Sharples (trade name) centrifuge to obtain wet cells. They were resuspended in water and centrifuged, which procedure was repeated twice. This process gave 350 g on dry basis of cells were obtained. Then, water was added to the yeast cells thus obtained to make the total volume 1,500 ml and subsequently heated in a hot water bath at 90 °C for I 13 minutes. Thereafter, the mixture was immediately cooled in tap water to decrease the liquid temperature to 400C. Then, 1.5 g of Protin PC-10 (a protease preparation manufactured by Daiwa Kasei Co., Ltd.) was dissolved in a small amount of water and the resultant solution was added to the mixture, followed by stirring at 400C for hours to allow a reaction to proceed.
Next, the mixture was heated at a liquid temperature of 90 0C for 30 minutes and subsequently cooled to 65 0C. To this was added a solution of 0.2 g of Ribonuclease P (a 5'-phosphodiesterase preparation, manufactured by Amano Pharmaceutical Co., Ltd.) dissolved in a small amount of water, and the mixture was stirred at this temperature for 3 hours for reaction. Thereafter, insoluble solids were removed by centrifugation to obtain an extract. The extract was heated at 950C for 30 minutes and after standing to cool, the extract was converted to powder using a spray drier to obtain 90 g of a yeast extract, which was used in Example 11.
Table 11 Organoleptic Evaluation (Number of panelist) Intensity of sweetness 6 3 1 2 0 Sharpness of sweetness 6 4 1 0 1 General evaluation 5 5 1 1 0 Example 12 An aqueous solution of 0.2% stevia as described in Example 4 and a solution having the same composition as the solution except that 0.002 wt% based on the stevia of the yeast extract described in Example 1 was added thereto and dissolved were prepared, which solutions were then evaluated on the intensity of sweetness, 14 sharpness of sweetness, etc. Table 12 shows the results of evaluation.
As a result, the solution containing the yeast extract was observed to be significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties.
Table 12 Organoleptic Evaluation (Number of panelist) Intensity of sweetness 4 2 4 1 1 Sharpness of sweetness 5 3 3 1 0 General evaluation 4 3 2 2 1 Example 13 An aqueous solution of 0.2% stevia as described in Example 4 and a solution having the same composition as the solution except that 0.005 wt% based on the stevia of the yeast extract described in Example 11 was added thereto and dissolved were prepared, which solutions were then evaluated on the intensity of sweetness, sharpness of sweetness, etc. Table 13 shows the results of evaluation.
As a result, the solution containing the yeast extract was observed to be significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties.
Table 13 Organoleptic Evaluation (Number of panelist) 2 3 2 5 3 1 3 2 3 Intensity of sweetness Sharpness of sweetness General evaluation Example 14 An aqueous solution of 10% erythritol as described in Example 5 and a solution having the same composition as the solution except that 0.01 wt% based on the erythritol of a yeast extract (Aromild G, manufactured by Kohjin, Co., Ltd., containing 5.3% of sodium 5'-inosinate, 5.9% of sodium 5'-guanylate, 5.2% of sodium 4.4% of sodium cytidylate, and 1.3% of sodium 5'-glutate) was added thereto and dissolved were prepared, which solutions were then evaluated on the intensity of sweetness, sharpness of sweetness, etc. Table 14 shows the results of evaluation.
As a result, the solution containing the yeast extract was observed to be significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties.
Table 14 Intensity of sweetness Sharpness of sweetness General evaluation 7 7 6 Organoleptic Evaluation (Number of panelist) 4 1 0 3 1 1 4 2 0 Example An aqueous solution of 10% xylitol as described in Example 6 and a solution having the same composition as the solution except that 0.02 wt% based on the xylitol of a yeast extract (Yeast Extract H, manufactured by Kyowa Hakko Industry, containing 5.4% of sodium 5'-inosinate, 5.1% of sodium 5'-guanylate, 4.0% of sodium 4.2% of sodium 5'-cytidylate, and 3.1% of sodium glutamate) was added thereto and dissolved were prepared, which solutions were then evaluated on the intensity of sweetness, sharpness of sweetness, etc. Table 15 shows the results of evaluation.
As a result, the solution containing the yeast extract was observed to be significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties.
Table Organoleptic Evaluation (Number of panelist) Intensity of sweetness 4 4 4 0 0 Sharpness of sweetness 3 4 3 1 1 General evaluation 4 2 3 2 1 Example 16 An aqueous solution of millet jelly as described in Example 2 and a solution having the same composition as the solution except that 0.02 wt% based on the millet jelly of a yeast extract (Yeast Extract HY Super, manufactured by Dai-Nippon Meiji Seito Pharmaceutical, containing 5.0% of sodium 5'-inosinate, 5.0% of sodium guanylate, 4.2% of sodium 5'-uridylate, 3.9% of sodium 5'-cytidylate, and 2.8% of 7 N17 sodium glutamate) was added thereto and dissolved were prepared, which solutions were then evaluated on the intensity of sweetness, sharpness of sweetness, etc. Table 16 shows the results of evaluation.
As a result, the solution containing the yeast extract was observed to be significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties.
Table 16 Organoleptic Evaluation (Number of panelist) Intensity of sweetness 8 4 0 0 0 Sharpness of sweetness 7 3 2 0 0 General evaluation 8 2 2 0 0 Example 17 A solution of the millet-jelly described in Example 2 and a solution having the same composition as the solution except that 0.005 wt% based on the millet jelly of the yeast extract described in Example 15 was added thereto and dissolved were prepared, which solutions were then evaluated on the intensity of sweetness, sharpness of sweetness, etc. Table 17 shows the results of evaluation.
As a result, the solution containing the yeast extract was observed to be significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties.
Table 17 Organoleptic Evaluation (Number of panelist) 3 0 2 2 1 2 4 1 1 Intensity of sweetness Sharpness of sweetness General evaluation Example 18 Water (350 g) was boiled and 300 g of fine quality whitesugar as described in Example 1 was added thereto and dissolved therein. To the solution was added 150 g of filtered bean jam (manufactured by Hashimoto Food Industry) and boiled down to prepare a bean jam preparation. To a similarly obtained bean jam preparation was added and mixed 0.01 wt% of a yeast extract as described in Example 1 to prepare a bean jam. The bean jam preparations were evaluated on the intensity of sweetness, sharpness of sweetness, etc. Table 18 shows the results of evaluation.
As a result, the bean jam containing the yeast extract was observed to be significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties for bean jam.
Table 18 Organoleptic Evaluation (Number of panelist) 2 0 0 3 0 0 2 0 0 Intensity of sweetness Sharpness of sweetness General evaluation Example 19 Glutinous rice powder (manufactured by Yamagata Sangyo) (200 g) and 50 g of fine quality white sugar as described in Example 1 were mixed and then 160 g of water was gradually added thereto, followed by well kneading the mixture to prepare a dough. In a steam was spread a cloth, on which the dough torn into small pieces were arranged and steamed. The steamed dough pieces were transferred into a bowl where they were kneaded and put together. The obtained dough was cut into equal pieces and a suitable amount of the bean jam prepared as in Example 1 (containing no yeast extract) was wrapped with each of the obtained pieces to prepare daifukumochi (rice cake with bean jam inside). To a dough prepared in the same manner as above was added 0.005 wt% based on the dough of a yeast extract as described in Example 1 and mixed to prepare a yeast extract-containing dough. Using this dough and a bean jam prepared as in Example 18 (containing a yeast extract), daifukumochi. The both types of daifukumochi cakes were evaluated on the intensity of sweetness, sharpness of sweetness, etc. Table 19 shows the results of evaluation. As a result, the cake containing the yeast extract was observed to be significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties for daifukumochi cake.
Table 19 Organoleptic Evaluation (Number of panelist) Intensity of sweetness 6 4 0 1 1 Sharpness of sweetness 7 3 1 0 1 General evaluation 7 4 1 0 0 Example In a bowl were charged cookie mix (manufactured by Nisshin Seifun; raw material for cookie mix: wheat powder, sucrose, vegetable oil and fat, skimmed milk, an emulsifier, baking powder, spice) and softened butter and mixed. After adding an stirred egg, the mixture was kneaded until a smooth dough was obtained. The dough was spread with a rolling pin and punched with a cookie cutter and the formed dough pieces were baked in an oven to prepare cookies. On the other hand, a cookie mix was prepared which has the same composition as the above-described dough except that 0.01 wt% based on the cookie mix of a yeast extract as described in Example 16 was added and mixed. Cookies were prepared from this dough in the same manner as described above. The both types of cookies were evaluated on the intensity of sweetness, sharpness of sweetness, etc. Table 20 shows the results of evaluation." As a result, the cookie containing the yeast extract was observed to be significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties for cookies.
Table Organoleptic Evaluation (Number of panelist) Intensity of sweetness 4 4 2 2 0 Sharpness of sweetness 5 4 1 1 1 General evaluation 4 5 1 2 0 Example 21 In a bowl charged with hot water was added Jelly-no-moto(raw material of jelly) (manufactured by Ina Food Industry Co., Ltd.; raw material: glucose, sucrose, 2i agar, polysaccharide for increasing viscosity, acidulant, vitamin C, flavour, and grape pigment) and well dissolved. The solution was cooled in a refrigerator to solidify it to obtain a jelly. On the other hand, there was provided a raw material of jelly to which was added 0.01 wt% based on the raw material of jelly of a yeast extract as described in Example 15 was added and mixed and a jelly was prepared in the same manner as described above. The both types of jellies were evaluated on the intensity of sweetness, sharpness of sweetness, etc. Table 21 shows the results of evaluation.
As a result, the jelly containing the yeast extract was observed to be significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties for jellies.
Table 21 Organoleptic Evaluation (Number of panelist) Intensity of sweetness 4 2 3 3 0 Sharpness of sweetness 3 5 2 2 0 General evaluation 3 5 1 1 2 Example 22 Rind of a mandarine orange was peeled and crushed in a mixer, followed by squeezing to obtain a raw juice, from which a pulp substance was removed and the residue was deaerated. After adjusting sugar concentration with sucrose and acidity with citric acid, an orange essence was added to obtain an orange juice. On the other hand, to a portion of the orange juice was added and mixed 0.01 wt% based on the orange juice of a yeast extract as described in Example 14 to prepare an orange juice.
The both types orange juices were evaluated on the intensity of sweetness, sharpness 22 of sweetness, etc. Table 22 shows the results of evaluation.
As a result, the juice containing the yeast extract was observed to be significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties for orange juices.
Table 22 Organoleptic Evaluation (Number of panelist) Intensity of sweetness 6 4 2 0 0 Sharpness of sweetness 5 3 2 1 1 General evaluation 4 4 0 3 1 Example 23 A carbonated beverage (Coca Cola, manufactured by Coca Cola International; raw material: sugars (fructose/glucose liquid sugar, sucrose), caramel pigment, acidulant, flavour, and caffeine) was provided. To a portion of the carbonated beverage was added and mixed 0.002 wt% based on the carbonated beverage of a yeast extract as described in Example 1 to prepare a carbonated beverage. The both types of carbonated beverages were evaluated on the intensity of sweetness, sharpness of sweetness, etc. Table 23 shows the results of evaluation.
As a result, the brverage containing the yeast extract was observed to be significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties for carbonated beverages.
Table 23 Organoleptic Evaluation (Number of panelist) 4 3 0 4 4 1 3 2 2 Intensity of sweetness Sharpness of sweetness General evaluation Example 24 A cooling beverage (Lactia Clear Water, manufactured by Coca Cola International Sales; raw material: erythritol, maltitol, sugars (fructose, oligosaccharide), skimmed milk, flavour, milk minerals, acidulant, soybean polysaccharide, sweetener (stevia), and vitamin E) was provided. To a portion of the cooling beverage was added and mixed 0.005 wt% based on the cooling beverage of a yeast extract as described in Example 1 to prepare a cooling beverage. The both types of cooling beverages were evaluated on the intensity of sweetness, sharpness of sweetness, etc. Table 24 shows the results of evaluation.
As a result, the bevarage containing the yeast extract was observed to be significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties for cooling beverages.
Table 24 Organoleptic Evaluation (Number of panelist) 3 4 0 5 2 2 3 2 3 Intensity of sweetness Sharpness of sweetness General evaluation Example In a pan was charged strawberry fruits of which calyxes had been removed and sugar (granulated sugar was used) was added (sugar addition was performed dividedly in three times and pectin had been added in the first portion of granulated sugar). The mixture was heated to concentrate and upon completion of the concentration, citric acid was added to prepare a strawberry jam. To a portion of the strawberry jam was added and mixed 0.01 wt% of a yeast extract as described in Example 14 to prepare a strawberry jam. The both types of strawberry jams were evaluated on the intensity of sweetness, sharpness of sweetness, etc. Table 25 shows the results of evaluation.
As a result, the jam containing the yeast extract was observed to be significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties for strawberry jams.
Table Organoleptic Evaluation (Number of panelist) Intensity of sweetness 6 4 2 0 0 Sharpness of sweetness 7 3 1 1 0 General evaluation 6 3 2 1 0 Example 26 Canned orange (Orange with Syrup (Extra Light), manufactured by Sanyodo; raw material: mandarin orange, sugars (erythritol, glucose/fructose liquid sugar), acidulant, and sweetener (stevia, thaumatin)) was provided. New canned orange was prepared by using the same composition as the canned orange except that 0.01 wt% of a yeast extract as described in Example 16 was added and mixed. The both types of canned orange were evaluated on the intensity of sweetness, sharpness of sweetness, etc. Table 26 shows the results of evaluation.
As a result, the canned orange containing the yeast extract was observed to be significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties for canned orange.
Table 26 Organoleptic Evaluation (Number of panelist) Intensity of sweetness 4 5 3 0 0 Sharpness of sweetness 4 4 2 2 0 General evaluation 4 3 3 2 0 Example 27 In a pan were charged 100 g of sucrose, 100 g of millet jelly, 30 g of condensed milk, and 12 g of wheat powder. The mixture was heated to 800C and stirred for mixing. When it became creamy, the mixture was boiled down until the temperature reached 120 Then, 4 g of butter was added thereto and mixed well. After cooling down to 40 to 500C, the mixture was formed temporarily in the form of a roll and then molded to prepare milk candy. Using sucrose and millet jelly containing as mixed therein 0.005 wt% based on the total amount of the raw materials of a yeast extract as described in Example 1, milk candy was prepared in the same manner as described above. The both types of candies were evaluated on the intensity of sweetness, sharpness of sweetness, etc. Table 27 shows the results of evaluation.
As a result, the candy containing the yeast extract was observed to be 26 significantly excellent in intensity and sharpness of sweetness, respectively, and have an effect of improving sweetness properties for milk candies.
Table 27 Intensity of sweetness Sharpness of sweetness General evaluation 8 7 7 Organoleptic Evaluation (Number of panelist) 2 0 2 3 1 1 1 2 1 EFFECT OF THE INVENTION According to the present invention, there can be provided a sweetness improving agent which improves sweetness properties, particularly aftertaste properties, i.e., which is excellent in increasing sweetness or improves sharpness of sweetness.
Claims (5)
1. A method of improving the intensity and sharpness of the sweetness properties of food, comprising adding to the food a sweetness improving agent including, as an active ingredient, a yeast extract containing from 1 to 15 wt%, based on the weight of the yeast extract, of a compound selected from sodium 5'-inosianate, sodium adenylate, sodium 5'-guanylate, sodium 5'-uridylate, sodium 5'-cytidylate, or a combination thereof; the sweetness improving agent also including from 1 to 20 wt%, based on the weight of the yeast extract, of sodium glutamate.
2. The method of claim 1, wherein the sweetness improving agent includes from a 0,0001 wt% to 10 wt% of said yeast extract, based on the weight of the sweetness improving agent.
3. The method of claim 1 or claim 2, wherein the sweetness improving agent is added to the food in an amount of from 0,0001 wt% to 10 wt%, based on the weight of s5 the food.
4. The method of claim 1, substantially as described and/or exemplified herein.
5. A foodstuff, the sweetness of which has been improved by the method according to any one of claims 1 to 4. SDated 27 August, 2002 Kohjin Co., Ltd. Patent Attorneys for the Applicant/Nominated Person SPRUSON FERGUSON a: [R:\LIBXX]3606.doc:ael
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10-135356 | 1998-05-18 | ||
| JP13535698 | 1998-05-18 | ||
| JP10-338343 | 1998-11-30 | ||
| JP10338343A JP3088709B2 (en) | 1998-05-18 | 1998-11-30 | Sweet taste improver |
| PCT/JP1999/002561 WO1999059432A1 (en) | 1998-05-18 | 1999-05-18 | Sweetness improving agents and foods with the use thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU3731899A AU3731899A (en) | 1999-12-06 |
| AU755626B2 true AU755626B2 (en) | 2002-12-19 |
Family
ID=26469219
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU37318/99A Ceased AU755626B2 (en) | 1998-05-18 | 1999-05-18 | Sweetness improving agents and foods with the use thereof |
Country Status (9)
| Country | Link |
|---|---|
| EP (1) | EP1080645B1 (en) |
| JP (1) | JP3088709B2 (en) |
| KR (1) | KR100558574B1 (en) |
| AU (1) | AU755626B2 (en) |
| CA (1) | CA2331987C (en) |
| DE (1) | DE69937680T2 (en) |
| ES (1) | ES2296387T3 (en) |
| TW (1) | TW431863B (en) |
| WO (1) | WO1999059432A1 (en) |
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| JP2001112433A (en) * | 1999-10-14 | 2001-04-24 | Kohjin Co Ltd | Sweetness improving agent and food produced by using the agent |
| CN101155929B (en) * | 2003-01-27 | 2012-03-21 | 帝斯曼知识产权资产管理有限公司 | Method for producing 5'-ribonucleotides |
| RS53016B (en) | 2004-01-09 | 2014-04-30 | Dsm Ip Assets B.V. | PROCEDURE FOR THE PRODUCTION OF COMPOSITIONS CONTAINING RIBONUCLEOTIDE FOR USE AS TASTE AGENTS |
| JP4688517B2 (en) * | 2005-02-15 | 2011-05-25 | 小川香料株式会社 | Taste improver for high-intensity sweeteners |
| US9101160B2 (en) | 2005-11-23 | 2015-08-11 | The Coca-Cola Company | Condiments with high-potency sweetener |
| US8512789B2 (en) * | 2005-11-23 | 2013-08-20 | The Coca-Cola Company | High-potency sweetener composition with dietary fiber and compositions sweetened therewith |
| CN101312660B (en) * | 2005-11-23 | 2013-07-17 | 可口可乐公司 | High-potency sweetener for weight management and compositions sweetened therewith |
| US8367137B2 (en) * | 2005-11-23 | 2013-02-05 | The Coca-Cola Company | High-potency sweetener composition with fatty acid and compositions sweetened therewith |
| US9144251B2 (en) | 2005-11-23 | 2015-09-29 | The Coca-Cola Company | High-potency sweetener composition with mineral and compositions sweetened therewith |
| US20070116833A1 (en) * | 2005-11-23 | 2007-05-24 | The Coca-Cola Company | High-Potency Sweetener Composition with Calcium and Compositions Sweetened Therewith |
| US20070116836A1 (en) * | 2005-11-23 | 2007-05-24 | The Coca-Cola Company | High-Potency Sweetener Composition for Treatment and/or Prevention of Osteoporosis and Compositions Sweetened Therewith |
| US8017168B2 (en) | 2006-11-02 | 2011-09-13 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
| AU2013202912B2 (en) * | 2007-06-08 | 2016-10-27 | Firmenich Incorporated | Modulation of chemosensory receptors and ligands associated therewith |
| JP2009044978A (en) * | 2007-08-16 | 2009-03-05 | Japan Tobacco Inc | Method for enhancing sweet taste and body taste of food, food producing method, food, and seasoning composition |
| US8409653B2 (en) | 2008-03-14 | 2013-04-02 | Nippon Suisan Kaisha, Ltd. | Salty taste enhancer and food or drink containing the same |
| WO2009119503A1 (en) | 2008-03-24 | 2009-10-01 | 日本水産株式会社 | Salty taste enhancing agent and food or drink containing the same |
| JP5637507B2 (en) | 2008-03-31 | 2014-12-10 | 興人ライフサイエンス株式会社 | Yeast mutants and yeast extracts |
| JP5610671B2 (en) * | 2008-03-31 | 2014-10-22 | 小林製薬株式会社 | Foutsutsu Seisaku formulation |
| KR200450419Y1 (en) * | 2008-06-19 | 2010-10-01 | 헨켈홈케어코리아 유한회사 | Detergent Stand |
| KR101523126B1 (en) | 2008-07-31 | 2015-05-26 | 세노믹스, 인코포레이티드 | Processes and intermediates for making sweet taste enhancers |
| JP5730579B2 (en) | 2008-11-18 | 2015-06-10 | アサヒグループホールディングス株式会社 | Method for producing a high amino acid yeast |
| WO2010058527A1 (en) | 2008-11-18 | 2010-05-27 | アサヒビール株式会社 | Method for producing yeast with high glutamic acid content |
| WO2010058616A1 (en) | 2008-11-18 | 2010-05-27 | アサヒビール株式会社 | Method for production of glutamic acid-rich yeast |
| JP5894376B2 (en) * | 2011-02-04 | 2016-03-30 | テーブルマーク株式会社 | Agents for improving the taste and flavor of chocolate |
| JP5813334B2 (en) * | 2011-02-04 | 2015-11-17 | テーブルマーク株式会社 | Fermentation / ripening enhancer for fermented foods |
| JP6077230B2 (en) * | 2011-06-30 | 2017-02-08 | 三栄源エフ・エフ・アイ株式会社 | Taste quality improving agent and taste quality improving method for high intensity sweetener |
| JP6324070B2 (en) * | 2011-08-30 | 2018-05-16 | 三菱商事フードテック株式会社 | Sweetener having sugar-like sweetness and food and drink using the same |
| JP6367521B2 (en) * | 2013-02-27 | 2018-08-01 | 三菱商事フードテック株式会社 | Method for masking unpleasant taste of carbohydrates using yeast extract |
| EP3138411A1 (en) * | 2015-09-02 | 2017-03-08 | Ohly GmbH | Stevia-containing food and beverage compositions |
| FR3074811B1 (en) * | 2017-12-13 | 2019-12-27 | Lesaffre Et Compagnie | RIBONUCLEOTIDE-RICH YEAST EXTRACT AND ITS USE FOR THE MASKING OF UNDESIRABLE TASTE AND UNDESIRABLE AROMATIC NOTES |
| MX2021001193A (en) | 2018-08-07 | 2021-04-28 | Firmenich Incorporated | 5-substituted 4-amino-1h-benzo[c][1,2,6]thiadiazine 2,2-dioxides and formulations and uses thereof. |
| JP7262225B2 (en) * | 2018-12-28 | 2023-04-21 | テーブルマーク株式会社 | Sweetness enhancer |
| KR102267323B1 (en) * | 2019-03-07 | 2021-06-21 | 임철준 | Composition for instant rice cake and method for preparing instant rice cake using the same |
| CN115243564A (en) | 2020-01-06 | 2022-10-25 | 朝日集团食品股份有限公司 | Composition for improving unpleasant taste caused by high intensity sweetener |
| CN118973406A (en) * | 2022-04-15 | 2024-11-15 | 帝斯曼知识产权资产管理有限公司 | Yeast extract with free glutamate and 5'-ribonucleotides |
| CN117179288B (en) * | 2023-09-12 | 2024-04-26 | 广州市桉谷生物科技有限公司 | Method for preparing yeast extract |
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| WO1988005267A1 (en) * | 1987-01-22 | 1988-07-28 | Kohjin Co., Ltd. | Yeast extract and process for its preparation |
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| JP3519572B2 (en) * | 1997-05-27 | 2004-04-19 | 日本たばこ産業株式会社 | Yeast extract composition and yeast mutant for obtaining the same |
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- 1998-11-30 JP JP10338343A patent/JP3088709B2/en not_active Expired - Fee Related
-
1999
- 1999-05-18 EP EP99919625A patent/EP1080645B1/en not_active Revoked
- 1999-05-18 TW TW088108117A patent/TW431863B/en not_active IP Right Cessation
- 1999-05-18 ES ES99919625T patent/ES2296387T3/en not_active Expired - Lifetime
- 1999-05-18 KR KR1020007012543A patent/KR100558574B1/en not_active Expired - Fee Related
- 1999-05-18 DE DE69937680T patent/DE69937680T2/en not_active Expired - Lifetime
- 1999-05-18 WO PCT/JP1999/002561 patent/WO1999059432A1/en not_active Ceased
- 1999-05-18 CA CA2331987A patent/CA2331987C/en not_active Expired - Fee Related
- 1999-05-18 AU AU37318/99A patent/AU755626B2/en not_active Ceased
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4947560A (en) * | 1972-02-29 | 1974-05-08 |
Also Published As
| Publication number | Publication date |
|---|---|
| ES2296387T3 (en) | 2008-04-16 |
| CA2331987A1 (en) | 1999-11-25 |
| EP1080645A1 (en) | 2001-03-07 |
| JP2000037170A (en) | 2000-02-08 |
| DE69937680D1 (en) | 2008-01-17 |
| DE69937680T2 (en) | 2008-10-30 |
| CA2331987C (en) | 2010-06-29 |
| EP1080645A4 (en) | 2005-01-19 |
| AU3731899A (en) | 1999-12-06 |
| KR20010034849A (en) | 2001-04-25 |
| KR100558574B1 (en) | 2006-03-13 |
| WO1999059432A1 (en) | 1999-11-25 |
| EP1080645B1 (en) | 2007-12-05 |
| JP3088709B2 (en) | 2000-09-18 |
| TW431863B (en) | 2001-05-01 |
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| FGA | Letters patent sealed or granted (standard patent) | ||
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